Boil the eggs in a steep and peel the eggshell.
Peel the boiled beets, grate them and squeeze out all the juice.
Cut the herring fillet into cubes, if there are bones and skin, first remove everything.
Cut the eggs in half evenly and remove the yolk.
Kill the herring, beets, yolks and cheese until smooth, add salt and pepper if necessary. Transfer the finished mass to a pastry bag and put in the refrigerator for an hour.
Fill the halves of the eggs with the finished mousse, it will be very beautiful through the tulip nozzle, but you can make any shape it will depend on your imagination. Garnish with basil leaves. Before serving, keep in the refrigerator for no longer than 2 hours, and it is best to refill immediately before serving.
Eggs stuffed with herring are not only a delicious, satisfying and tender snack, but also very beautiful. Cooking is quite simple, the main thing is to be able to use a pastry bag or syringe to create a truly masterpiece. If not at hand basil leaves can decorate with any other herbs. Be sure to try the cooked mousse to taste so that you can add salt and pepper to taste, otherwise the dish will turn out to be fresh.